KaZu soup with Japanese garnish

Ingredients for 4 servings:

• 3 m.-large zucchini
• 2 m.-sized potatoes
• 2 tbsp vegetable broth, gluten- and yeast-free, organic
• 400 g Shirataki noodles
• some herbs of Provence
• some salt and pepper
• 1 liter of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan, low-carb, gluten-free

Drain the shirataki noodles and rinse thoroughly with cold water to remove their characteristic fishy smell. Wash the potatoes and zucchini and dry them. Slice and halve the zucchini. Peel and quarter the potatoes. Place everything in a large pot. Add organic vegetable broth and pour in cold water. Let everything simmer until the vegetables are tender. Season to taste with Provençal herbs, salt, and pepper. Enjoy warm. Tip: Shirataki noodles are available in Asian stores. They are made from konjac flour. They are low in carbohydrates and fat. Gluten- and yeast-free vegetable broth is available at dm or Alnatura.